Beetroot pickled eggs
With more time at home during lockdown 2.0 there's going to be lots more snacking on everyone's agenda, and these beetroot pickled eggs pack a punch, flavour and colour wise and will keep for months if submerged in the pickling liquor! We used Burford Browns for their superior yolk colour.
- 9 Clarence Court Burford Brown eggs
- 1 raw beetroot
- 350ml of red wine vinegar
- 100ml of water
- 80g of sugar
- 1 pinch of salt
- 6 juniper berries
- 1/2 tsp pink peppercorns
- 2 bay leaves
- Bring a pan of water to the boil and add the eggs. Boil for 6 minutes for a slightly runny yolk – if you'd prefer hard boiled, boil for 9-10 mins
- Peel the beetroot and dice before adding to a pan, then add the remaining ingredients to the pan and bring to a simmer whilst stirring to dissolve the sugar and salt. Remove from the heat and allow to cool
- When the eggs have finished cooking, put them in cold water to cool, then tap the eggs all over to crack the shell thoroughly, this makes peeling much easier!
- When the vinegar solution has cooled, carefully transfer the peeled eggs to a 1 litre Kilner jar (or similar) then pour it over
- Place a circle of greaseproof paper on top of the liquid to ensure the eggs are fully submerged
- The eggs will be slightly pickled after 12 hours, but after about 3 days they will be at their prime.